Teresa's Recipes
Yukhoe: Korean-Style Beef Tartare
Experience a bite of Korea with Yukhoe, an exquisite raw beef dish that is both visually appealing and palate pleasing. This labor of love is akin to steak tartare and is traditionally made using the freshest of beef tenderloins, seasoned with an array of Asian spices and sauces. The richness of the raw beef is perfectly balanced by the sweet crunch of the Asian pear, while the raw egg yolk adds an indulgent creaminess that binds all the flavors together. This dish is a true testament to the beauty of Korean cuisine, exemplifying its commitment to fresh, high-quality ingredients and harmonious flavors.
Ingredients
- 200g, frozen until firm Beef tenderloin
- 1/2, julienned Asian pear
- 1 clove, minced Garlic
- 1 tablespoon Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Sugar
- 1/2 teaspoon Salt
- 1/2 teaspoon, freshly ground Black pepper
- 1, raw Egg yolk
Dietary Notes
- Servings: 2
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 0 minute
- Calories: 450
- Fat: 30g
- Carbs: 10g
- Protein: 35g
- Sodium: 1100mg
- Sugar: 5g
Instructions
- Place the frozen beef tenderloin on a clean cutting board and slice it into thin strips.
- In a mixing bowl, combine the minced garlic, soy sauce, sesame oil, sugar, salt, and freshly ground black pepper to create the marinade.
- Add the thinly sliced beef into the bowl and mix thoroughly to ensure each piece is well-coated with the marinade. Let it sit for about 10 minutes to absorb the flavors.
- Arrange the marinated beef strips on a serving plate in a circular pattern.
- Top the beef with the julienned Asian pear, adding a sweet and crunchy contrast to the savory beef.
- Gently place the raw egg yolk in the center of the arranged beef.
- Serve immediately, instructing guests to mix the yolk into the beef right before eating for an extra layer of creamy richness.
Tips
- For a modern twist, try using a quail egg yolk instead of a chicken egg yolk. Additionally, while beef tenderloin is traditionally used, you may also use sirloin or ribeye.